Monday, 27 June 2016

Traditional frikkadels




Traditional frikkadels
 ¼ cup milk
Extra-large pinch white pepper
¾ tsp ground coriander
½ tsp nutmeg
large pinch of ground cloves

1 tsp salt plus one extra-large pinch
2 slices white bread, crusts cut off
800g beef mince (not extra lean, you need a bit of fat)
½ cup of onion, grated not chopped
½ cup water
butter



For the gravy:
1 cup water
1 tsp cornflour
1 tsp gravy powder (Bisto)


Combine the salt and spices with the milk. Add the bread and allow it to soak up all the milk. Then use a fork to break the bread up finely. Add this mixture to the mince along with the onion and use the fork to bring it all together. Whatever you do, don’t compact the mince. Think Tinkerbell working with pastry and you’ll be on the right track.
Smear the bottom of an ovenproof baking dish with butter. Use your hands to lightly shape large frikkadels. Place them in the baking dish and top each frikkadel with a small dot of butter. Add ½ cup of water to the baking dish and roast in a 190 degree Celsius oven for 35-40 minutes, basting the frikkadels once or twice with the pan juices. If it’s cooking dry, add a touch more water. Turn your grill on for the last five minutes to help them brown, but do keep an eye on it so they do not burn.
Remove the frikkadels and cover with tinfoil to keep warm. Add a cup of water to the cooking liquid and turn it into a lush gravy by thickening it with a teaspoon of cornflour and a teaspoon of gravy powder dissolved in a tablespoon of cold water.


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